Members of our Wake Forest, Elon and High Point University communities recently got to experience a day of culinary excellence and community-driven conversation at our local Chef’s Table tasting events. Led by Harvest Table Culinary Director Chef Matthew Thompson, each University’s Executive Chef and culinary team worked diligently to prepare local menus featuring signature dishes made with local ingredients from farmers, ranchers, and artisan producers.
As part of Harvest Table’s Chef’s Council, this group of chefs provides culinary leadership at their restaurants, and strengthens the Harvest Table culinary program through training, peer collaboration, recipe development, and menu innovation. The principle goal of the Chef’s Council is to deliver inspiring guest experiences through culinary excellence. The chef’s table tasting events enabled hundreds of guests from each community sample some of these signature foods, and get to know their Harvest Table team and its local partners.
Participants also got to try a featured recipe from Winston-Salem native, Chef Timothy Grandinetti, of the Spring House Restaurant, Kitchen & Bar. Chef Tim is a member of the American Culinary Federation along with Harvest Table chefs. The Harvest Table dish featured Chef Tim’s recipe and a heritage breed chicken from Joyce Farms called the Poulet Rouge Fermier. What a great way to bring local partners and the community together over a regionally themed meal!